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Ингредиенты
- 3 lb Large shrimp head on
- 2 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd white pepper to taste
- 2 c. Minced onions
- 1 c. Minced carrots
- 1 c. Minced celery
- 1 c. Brandy
- 1/4 c. Tomato paste
- 3 x Garlic cloves crushed
- 2 x Bay leaves
- 4 x Fresh tarragon sprigs
- 4 x Fresh thyme sprigs
- 6 x Black peppercorns Water - (abt 1 gallon) to cover
- 4 ounce Flour
- 4 ounce Butter
- 1 c. Heavy cream
- 2 tsp Minced fresh tarragon Splash of brandy
Инструкции
- Peel the shrimp, reserving the shells. In a large stock pot, over medium-high heat, heat the oil. Add in the shrimp shells. Season with salt and pepper. Saute/fry for 4 min. Add in the mirepoix. Season with salt and pepper. Saute/fry for 4 to 6 min, or possibly till tender. Carefully add in the brandy and flame, shaking the pan back and forth a couple of times. After the brandy has cooked off, stir in the tomato paste. Cook for 2 min. Add in the garlic, bay leaves, tarragon, thyme, and peppercorns. Stir in the water. Bring the liquid to a boil. Reduce the heat to medium and simmer for 45 min.
- In a mixing bowl, combine the flour and butter, mix well to make a Beurre Manie, forming the mix into a long about 1-inch thick stick. Wrap the stick in plastic wrap and refrigeratetill hard.
- Strain the liquid. Wash out the stock pot and place the liquid back into the pan and bring the liquid back to a simmer. Whisk in the Beurre Manie a small piece at a time. Cook for 20 min. Whisk in the cream. Season with salt and pepper. Remove from the heat and cold completely. Chill till completely chilled, about 2 hrs.
- Preheat the smoker. Season the shrimp with salt and white pepper. Place the shrimp in the smoker and smoke for 6 to 8 min, or possibly till the shrimp turn pink and the tails curl in. Remove from the smoker and cold. Remove the soup from the refrigerator and season with salt and pepper. To serve, ladle the soup into each bowl. Garnish each soup with 2 shrimp, tarragon and a splash of brandy.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 8 servings | |
| Calories 480 | |
| Calories from Fat 179 | 37% |
| Total Fat 20.26g | 25% |
| Saturated Fat 11.35g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 310mg | 103% |
| Sodium 425mg | 18% |
| Potassium 559mg | 16% |
| Total Carbs 19.72g | 5% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.48g | 2% |
| Protein 37.46g | 60% |
